Can I use frozen fish?

Yes — thaw completely and pat dry before breading. You can also bake from frozen, but add 8–10 minutes.

It’s the easiest binder and keeps fish moist. Greek yogurt works in a pinch (for a tangy, lighter finish).

Definitely. Air fry at 380°F for about 10–12 minutes, flipping halfway, until golden and flaky.

What else can I mix in the panko?

Crushed cornflakes, finely chopped nuts, or grated hard cheese — each adds textured interest.

How do I get extra-crispy panko?

Toast panko lightly in a skillet with oil before pressing onto the fillets.

Quick & Delicious Mayonnaise Panko Crusted Baked Fish — Fish Dinner Recipes Made Easy

Name: Quick & Delicious Mayonnaise Panko Crusted Baked Fish — Fish Dinner Recipes Made Easy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 boneless, skinless fillets (cod, haddock, or tilapia work great); ½ cup mayonnaise; 1 Tbsp Dijon mustard (optional — adds zip); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp fresh lemon juice; Salt and black pepper, to taste; 1 cup panko breadcrumbs; 2 Tbsp grated Parmesan; 2 Tbsp chopped fresh parsley (optional); 1 tsp lemon zest (optional, for brightness); 1 Tbsp olive oil

Ingredients

Scale

Fish & coating base

4 boneless, skinless fillets (cod, haddock, or tilapia work great)
½ cup mayonnaise
1 Tbsp Dijon mustard (optional — adds zip)
1 tsp garlic powder
1 tsp onion powder
1 tsp fresh lemon juice
Salt and black pepper, to taste

Crunchy topping

1 cup panko breadcrumbs
2 Tbsp grated Parmesan
2 Tbsp chopped fresh parsley (optional)
1 tsp lemon zest (optional, for brightness)
1 Tbsp olive oil

Instructions

Heat the oven. Preheat to 400°F (200°C). Line a sheet pan with parchment or lightly grease it.
Dry the fillets. Pat fish completely dry with paper towels — this helps the coating cling.
Make the mayo spread. In a small bowl whisk together the mayonnaise, Dijon (if using), garlic powder, onion powder, lemon juice, and a pinch of salt and pepper.
Spread the base. Smear a thin, even layer of the mayo mixture over the top of each fillet.
Mix the panko topping. In another bowl combine panko, Parmesan, parsley, lemon zest, and olive oil. Stir until the crumbs feel slightly moistened and hold together when pressed.
Press on the crust. Firmly press the panko mixture onto the mayo-coated side of each fillet so it adheres and forms an even layer.
Bake. Arrange the fillets on the prepared pan, panko-side up. Roast 15–20 minutes (depending on thickness) until the crust is golden and the fish flakes easily with a fork.
Serve. Finish with additional parsley or lemon wedges if you like. Pair with steamed veg, rice, or a simple salad.

Notes

Why these ingredients matter

Mayonnaise keeps the fillets juicy and acts as glue for the crumbs.
Panko gives that light, airy crunch you want without weighing the fish down.
Lemon (juice + zest) lifts the flavors and cuts the mayo’s richness.
Garlic & onion powder add savory depth without fiddly prep.
Parmesan adds a salty, umami note that pairs beautifully with white fish.

Quick tips for success

Dry fish = crispy crust. Don’t skip patting the fillets dry.
Press the crumbs so they form a stable topping that won’t fall off.
Watch the oven — once the fish flakes, it’s done. Overbaking dries it out.
For extra crunch, briefly broil the top for 1–2 minutes at the end (keep an eye on it).

Variations & swaps

Use Greek yogurt instead of mayo for a tangier, lighter binder.
Toss some smoked paprika into the panko for a smoky edge.
Add crushed cornflakes or chopped nuts to the panko for a different crunch.
Try salmon or trout — adjust baking time so fattier fish stays moist.

Storing & reheating

Refrigerate leftovers in an airtight container for up to 48 hours.
Reheat on a baking sheet in a 350°F oven to help the crust stay crisp (microwaving will soften it).